Gnocchi RecipeLast summer I made a brown butter sage sauce with some scallops and prawns to be served with the gnocchi. One thing to note you need Russet or some other high starch, low moisture potato, this keeps the gnocchi light and tender.
Bake the potatoes, I cheat and nuke them until they were 3/4 done, then I put the in the oven to finish. Let them cool, peel them, and put them through a food mill, or grate them if you don't have a mill. Mix in the salt and beaten egg. Add enough flour so the dough no longer sticks to your hands. Pour everything on the bench and lightly dust with bench flour, kneed for 3 or 4 minutes until the dough is smooth. Make a ball, and cut into 6 pieces. Roll each piece into a 3/4" rope. Cut into pieces 1" long. You can add the ridges either with the back of a fork, or I have a ridged gnocchi paddle. Now you can either cook or freeze them. I found the recipe here.
- 2 lbs Russet Potatoes (Baked)
- 1 1/2 cups unbleached AP flour
- 1 teaspoon of salt
- 1 large egg beaten
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